Description

A simplified, baked version of classic Indian curry, featuring tender chicken thighs in a rich, creamy tomato and coconut milk sauce infused with warm spices.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into chunks
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 (14 oz) can diced tomatoes
1 (13.5 oz) can full-fat coconut milk
1 tsp salt
1/2 tsp black pepper
Fresh cilantro for garnish

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
In a large bowl, combine chicken, onion, garlic, ginger, curry powder, salt, and pepper. Toss to coat and let sit 10 min.
Transfer chicken mixture to the prepared baking dish. Whisk tomatoes and coconut milk together and pour evenly over chicken.
Cover tightly with foil and bake for 30 minutes.
Remove foil, stir gently, and bake uncovered for 15-20 more minutes until sauce has thickened.
Let rest for 5 minutes, garnish with cilantro, and serve.

Notes

For a thicker sauce, let the baked curry rest for 10 minutes before serving.
Adjust spice level by using mild or hot curry powder.
Add vegetables like cauliflower or spinach in the last 10 minutes of baking.

Prep Time: 15 min
Cook Time: 50 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380 calories
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 30g